ReceptnaptárMushroom Sauce
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Ingredients
Method
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- Slice the mushrooms thinly.
- Heat the butter in a saucepan, add the mushrooms, and sauté over medium heat for a few minutes, until their liquid evaporates.
- Dust with the flour, mix thoroughly, then pour in the broth.
- Season lightly with salt, and simmer over low heat for about 10-15 minutes, until the sauce thickens.
- Before serving, strain the sauce (you can add the mushroom pieces back in if you like it chunky).
- In a small bowl, mix the egg yolks with the cream, and temper with a few spoonfuls of the hot sauce so it doesn't curdle.
- Pour the tempered egg-cream mixture back into the sauce along with a knob of butter, and stir smooth over low heat without boiling (enrich/liaison).
- Serve immediately.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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